3 cups water
1 chicken bouillon cube
3 small bay leaves
1 tablespoon Oriental sesame oil
Salt, to taste
1 1/2 cups converted rice
2 large eggs
2 egg whites
Salt, to taste
1 tablespoon oil
3 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon minced gingerroot
1 onion, chopped
1 green bell pepper, cut into 1-inch pieces
2 carrots, thinly sliced
1/2 pound shiitake mushrooms, wiped clean, trimmed and sliced
Salt to taste
4 stalks celery, thickly sliced
3 cups coarsely chopped green cabbage
1 tablespoon garam masala
1/4 to 1/3 cup Szechuan stir-fry sauce, or to taste
1 (8-ounce) can bamboo shoots, drained
1 (8-ounce) can water chestnuts, drained
1/2 cup water
2 to 3 teaspoons chili paste, or to taste
2 to 3 teaspoons Oriental sesame oil, or to taste
1/2 cup minced fresh cilantro, or to taste
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